Culinary Skills

Formerly named: Chef Training

September 2018

Availability: Accepting Applications
Credential: Ontario College Certificate ( 2 semesters )
Classes begin:
September 04, 2018
Offered at:
Sutherland Campus
Program code:
CHT
Tuition & Ancillary Fees:
Domestic:
$3,544.75 per semester*
International:
$9,265.63 per semester*
Complete tuition detail below
* Tuition and fees subject to change.

Discover your culinary career path.

Program Highlights

In our one-year (two-semester) Culinary Skills certificate program you will learn how to:

  • apply basic food and bake theories to all aspects of food preparation
  • contribute to a healthy, safe and well-maintained food service environment
  • apply principals of nutrition to all aspects of food production
  • understand food cost control techniques
  • work effectively as a member of a food service team
  • apply the self-management skills to contribute to the success of a food service operation

* Students starting in January are required to attend classes over the summer semester.

Why Choose Fleming

You will acquire foundation culinary skills in small classes, supported by expert faculty who will help you to decide what career path best suits your interests and passion.

Advanced Standing

If you have college or university credits, or OYAP experience, you qualify for advanced standing in the program. We will work with you to create a customized learning plan that will get you to your culinary career sooner.

Work Experience

During your studies you will be required to complete a minimum 80-hour in-school practicum. This workplace experience will provide you with the opportunity to practice the theories and skills you have been studying in the program.

Career Opportunities

Upon successful completion of Fleming's Culinary Skills certificate program, you will have a number of options. You can:

  • seek entry-level employment as a cook or assistant cook in a restaurant, hotel, catering or institutional food setting
  • choose a working apprenticeship with the goal of writing the Provincial Trade of Cook Certificate of Qualification examination
  • apply your Culinary Skills certificate towards advanced standing, and complete Fleming's Culinary Management Program with one more year of study.

With more experience and training in the field, you can work towards a career as a sous-chef, chef de cuisine, specialist chef or executive chef.

Other related hospitality programs are Tourism - Global Travel, Hospitality , or Culinary Management.

Additional Costs

Plan on $1,000 for first semester books and supplies and $600 for the second semester.

Health Requirements

Students should be in good physical and mental health. Independent physical mobility and manual dexterity are essential in cooking. If you have any medical concerns, you are strongly advised to discuss your concerns with the program co-ordinator, and to consult your doctor. Students are strongly urged to obtain vaccination against Hepatitis B prior to the practical component of the program.

Minimum Admission Requirements

Students applying to Culinary Skills must meet the following requirements:

  • OSSD including Gr 12 C English

OSSD with majority of courses at College (C ) or Open (O) unless otherwise stated.
Grade 12 C courses will be accepted where Gr 11 C course requirements are listed.
Where College level courses are listed, U and M courses will be accepted.
Two Gr 11 courses will be accepted in lieu of a Gr 12 course requirement.

Mature Students

If you are 19 years of age or older before classes start, and you do not possess an OSSD, you can write the Canadian Adult Achievement Test to assess your eligibility for admission. Additional testing or academic upgrading may be necessary to meet specific course requirements for this program.

Tuition Detail

Tuition and ancillary fees are subject to change without notice. The fees presented below reflect Fall start programs only for the current academic year. For details about the fee differences for other program start dates please refer to the below.

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